While writing this post, I’m sipping a warm mug of cinnamon apple harvest blend tea, listening to the wind outside on a gray chilly day, and watching the newly red leaves start to swirl down towards the ground. Autumn is here my friends. And it is glorious.
I, rather impatiently, wait all year every year for this magnificent transformation from summer to winter. All the best parts of my wardrobe can finally make an appearance AKA all the scarves, boots, and hats you could ever want.
It’s also finally excusable to eat and drink all things pumpkin. Cider’s are rampant and everything smells like apple spice. And we get to make delicious things like Twice Baked Sweet Potatoes. Because why not?? Thanksgiving is just around the bend, let’s take a traditional dish and put a fun little spin on it this year!
You know that wonderful cinnamon, nutmeg, brown sugar, and butter sweet potato concoction that gets served every thanksgiving amongst the abundance of food? For this recipe, I combined that classic dish with another favorite, twice baked potatoes. YUM!
Instead of topping with the frequently seen pineapple and marshmallow (which, don’t get me wrong I absolutely love), I sprinkled a little goat cheese, some thinly sliced almonds, plump red grapes, fresh thyme, and of course a drizzle of honey. SUPER easy, just be careful when spooning out the sweet potato insides. Just like with regular twice baked potatoes, the skins can be delicate and tear easily.
So how about it??? Let’s try something a little different this year! These twice baked potatoes make for a great side dish this autumn; easy to make, delicious to eat! They also look pretty snazzy too, great way to impress your fam when they come by for the feast!Print
- 3 medium sweet potatoes
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of sea salt
- 2 tablespoons unsalted butter
- 1/4 cup goat cheese
- 3 tablespoons sliced almonds
- 1 bunch red grapes
- Grapeseed or extra virgin olive oil
- Coarse Salt
- Fresh thyme and drizzled honey for garnish
- Preheat oven to 400˚F. Prepare a baking sheet with foil.
- Lightly coat sweet potatoes with a little oil, and sprinkle with salt. Place on prepared cooking sheet and bake for 1 hour. Remove and let cool. Reduce oven to 350˚F.
- Slice cooked sweet potatoes in half lengthwise. Gently scrape out the insides with a spoon and remove to a large mixing bowl. Place the skins back on the baking sheet.
- Add brown sugar, cinnamon, nutmeg, sea salt and butter to the sweet potato filling bowl and mix until completely combined.
- Fill the sweet potato skins with the mixed filling. Sprinkle with goat cheese, sliced almonds and top with red grapes.
- Bake for another 15 – 20 minutes, until insides are warmed. Cool for 5 minutes.
- Top with thyme and drizzle with honey. Serve immediately.